The evenings are getting cooler, the aspens are beginning to dapple the mountains in vibrant yellow and equally yellow buses carry students to a new school year — fall is here.
The season brings with it these things and more, like bountiful harvests and an onslaught of holidays that make good use of that abundance of food. Without doubt, this time of year, more than any other, seems to place our collective focus on food.
So for this fall’s edition of Boulderganic, we place our emphasis on food in a variety of ways, from the conventional to the less obvious. With school back in session, we look at how one local business is helping teach young minds about sustainable food production through aquaponics, and how a local nonprofit is making sure students get the nutrition they need over the weekend.
And just because the chill is setting in, we didn’t forget the gardening — we made sure to share tips from experts on how to get the most from this year’s potting soil by reconditioning and reusing it for next season.
We explore seaweed’s effect on your homones, demystify detoxifying cleanses, journey with scientists to study how “black carbon” affects water supplies and learn how algae can make beer better (take comfort — the algae isn’t actually in the beer).
We go beyond food to look at how Colorado hemp farmers struggle to grow this newly regulated (and highly useful) crop, the difficulties the marijuana industry confronts in producing a truly organic product and how one century-old building is leading the way in sustainable architecture.
We think we’ve provided a little something for everyone, from the gardener to the cook to the fitness guru to the eco-conscious community member looking for ways to make Boulder, and the world, a greener, healthier place. We hope you enjoy.
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